Gluten Free Brownie Brittle {Recipe}
Prep time: 
Cook time: 
Total time: 
  • 2 egg whites
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup potato starch
  • 3 Tbs. cocoa powder (I use dutch process)
  • ½ tsp. vanilla extract
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup vegetable oil
  • ¾ cup chocolate chips
  1. Preheat the oven to 325 degrees F.
  2. Prepare a baking sheet by covering it in a piece of parchment paper and set aside.
  3. In a medium sized bowl, mix everything aside from the chocolate chips.
  4. Mix by hand or with a mixer on low until combined.
  5. Pour the batter onto the prepared baking sheet and spread into a very thin layer. Spread the batter almost to the edges of the parchment paper, the batter does not spread very much.
  6. Sprinkle the chocolate chips over the batter. Use more or less as desired.
  7. Bake for 15-20 minutes until the batter is shiny and puffy and the edges begin to firm up.
  8. Carefully remove from the oven and immediately cut the brittle into squares. Use a sharp knife and either lightly spray with cooking spray, or coat with oil using a paper towel dipped in oil.
  9. Cut using an up and down motion, pressing the knife into the brittle and lifting back up. Try not to drag the knife through the brownie brittle. Clean the knife off as you go, the melted chips will start to stick and you won't get nice cuts.
  10. Return the brittle to the oven for another 10-15 minutes until crispy.
  11. Remove from the oven and allow to cool completely. Once cool, break into squares. The brittle should break evenly on the cuts you made earlier.
  12. Store in an airtight container at room temperature. I don't recommend freezing the brittle because it softens once defrosted and doesn't stay crispy.
Recipe by Lil' Miss Cakes at